bership years. Members, at their conven-ience, will be able bring that Certificate, toany Co-op location where cashiers will swipethe barcode and redeem it for food or cash.It is our hope that this new electronic processwill provide greater convenience for mem-bers and will prevent the “lost” patronagecheck that some members have, in years past,experienced. Member patronage informationwill be available in an ongoing basis at anyregister and will show how much the mem-ber received, how much they have redeemed, and how much theystill can use for food or redeem for cash.

It is thanks to our “new” point of sale system (POS), installed lastyear, that we are able to do this. Going electronic through the reg-ister will save lots of Co-op and environmental resources, includingpaper (read trees!).

CHECK YOUR ADDRESSAs we are mailing the barcoded Patronage DividendCertificate notification, please let us know if you havemoved in the past year. Be sure to update your addressonline at www.lamontanita.coop/update-owner-info or atyour favorite Co-op location’s information desk beforeDecember 1. This will ensure that the certificate is mailedto your correct address. Also we will be mailing patronagerefunds to people who have moved out of state in the oldfashioned form; a check.

DEAR MEMBER,

Your La Montañita Co-op Board of Directors ispleased to announce a patronage dividendin the total amount of $425,000. This repre-

sents 1.69% of member sales for the fiscal year endingAugust 31, 2014. Of that total, the Board has approveda cash refund to members of $110,000 (0.44%, downfrom last year’s 1.30%) and the retention of the balancein member equity. The patronage dividend is one of themain economic links between the Co-op and its mem-bers; the dividend allows members to share in the finan-cial health of the Co-op in proportion to their patron-age. For many members the cash refund will exceedyour annual membership fee of $15.

Each Co-op member will receive a cash refund equaling0.44% of her or his purchases from the Co-op duringthe past fiscal year in cash or store credit. Members canclaim their cash or credit at the register at any LaMontañita store. (Members who live outside of NewMexico will receive a check.)

If you would like to further support your community bydonating your cash refund, please stop by theInformation Desk for details. Please be aware that justnot claiming your refund is not the same as donating it,because the Co-op has to pay tax on unclaimed refunds.

The remaining balance of the patronage dividend,$315,000, will be retained in the Co-op’s member equi-ty account. This is the members’ portion of the Co-op’sprofits that remain in the business, and represents yourdirect contribution to our abilities to open new storeslike the one on the Westside, replace expensive equip-ment, make improvements to existing stores, expandour Food Shed project, support various communityendeavors, and stay fiscally sound.

By claiming your cash or credit, you will also beaccepting the retained equity portion of the divi-dend. Shortly, the Co-op will send you a letter thatwill list your portion of this year’s dividend, yourcash refund, and your equity retainage, as well asthe cumulative amount of equity retained over theyears in your name. This letter will also have thebar code you need to claim your refund, and willalso provide you with the deadline by which youhave to claim your refund (August 15, 2015). Youmay claim your refund at the register at any Co-oplocation or use it to purchase food. You will beasked to show identification to claim your patron-age refund.

This is our 24th annual patronage refund in the past25 years, and it is your support of our Co-op thatmakes this possible. Your patronage dividend is atangible result of your membership/ownership andparticipation in our viable alternative economicmodel. Your Co-op Board of Directors and Staff aresincerely grateful for your support, and we thankyou for another great year at La Montañita. Wewish you a safe and joyous holiday season, andlook forward to serving you in the year ahead.

IN COOPERATION, LA MONTAÑITA BOARD OF DIRECTORS:Ariana Marchello/President, Martha Whitman/VicePresident, Marshall Kovitz/Secretary-Treasurer, LisaBanwarth-Kuhn, Jessica Rowland, Jake Garrity,Rosemary Romero, Leah Rocco, Tracy Sprouls

PATRONAGE DIVIDEND CERTIFICATE REDEMPTION: ID Required!

All members will be asked to show proper and cur-rent identification when redeeming their patronage.This will ensure to the best of our ability that onlythe member who is entitled to the refund redeemsthat refund.

Primary Co-op members, please be sure to have valididentification with you, as cashiers will only redeempatronage credits with proper identification, thatmatches the name on your membership. Primarymembers, who wish to allow secondary householdmembers to utilize the Dividend, please be sure sec-ondary members bring in the Certificate that your

household received in the mail, with signed approval by the pri-mary member and valid identification for the secondary member.

Want your secondary member to redeem your patronage certifi-cate but have lost your mailing? Cashiers will be able to reprintbar-coded patronage certificates to be signed by the primarymember for use by secondary member.

While this is a most exciting and more environmentally sus-tainable way to return our profits to our community of own-ers, like any new program or process, we expect there will besome unexpected challenges for us all to iron out together. Wehope you, our member-owners, will be patient with us as weput this new electronic Patronage Dividend redemptionprocess into action. If you have questions or input pleasedo not hesitate to contact me at 217-2027 or email me atrobins@lamontanita.coop.

BY ROBIN SEYDEL

Every year the Co-op supports a variety of excellent non-profitorganizations. This year alone Co-op members have volunteered near-ly 5,000 hours in a wide variety of worthy non-profit and educational

organizations as part of our Community Capacity Building Programs.Additionally the Co-op donates thousands of dollars in food for fundraisingevents to hundreds of groups throughout the year. And thanks to your gen-erosity in the bag credit organization of the month program, together we havedonated nearly $28,000 to groups that are doing the work to make our com-munities a better place.

Some of these donation funds are allocated in our annual organizationalbudget as part of our commitment to the co-op principle of “concern for com-munity.” Some of these funds come from the patronage dividend checks thatare not cashed by our members.

Donate your Patronage Dividend Check to a worthy non-profit organ-ization! This year as part of our electronic patronage refund process you canlet the cashier know that you would like to donate rather than use yourpatronage refund. They will enter your wish into our system and we will useyour refund to continue our support of all the important organizations in ourmidst. If you just refrain from utilizing your patronage refund, the Co-op mustreport the unclaimed patronage as income to the IRS who will take their cut.If you let us know that you would like us to donate the funds, the full amountof your refund will be used in non- profits in our communities. All unclaimedpatronage monies are donated by La Montanita Co-op to the widevariety of organizations that request our support throughout the year. See page 3 for the kinds of organizations we donate to.

BY ROBIN SEYDEL

W e are happy to say that our electronic voting proce-dure went extremely well last month thanks to the ded-icated work of the Membership team’s Sarah Wentzel-

Fisher and Identified Media’s Kemper Barkhurst.

Hot off that digital success we are continuing our efforts to save envi-ronmental resources and this year for the first time ever our annualpatronage refund will be available to member-owners at the cash regis-ter of their favorite La Montanita Co-op location.

Many La Montanita members are also members at other co-ops,including REI, where annual patronage refunds are available at thecheck-out register. Our program will work in much the same manner.

All Co-op owners, who were current members and made purchasesduring the fiscal year that ran from September 1, 2013 through August31, 2014, will get a “Patronage Dividend Certificate” mailed to theirhome. The Certificate will include a barcode and patronage dividendhistory both for this year and aggregate totals for all preceding mem-

Patronage Refund GoesELECTRONIC: Co-op Saves Trees!

Donate Your Patronage Dividend to a Worthy Organization!

Join us at all our Co-ops for holiday festivities,natural foods samplings, craft fairs, music,friends and fun. And don’t forget to take an orna-ment off our Make a Child Smile Holiday GivingTrees, up at all locations December 1, and make theseason brighter for a child in need.

Sat., Dec. 6: Nob Hill Co-op, 5-7pm In conjunction with the Twinkle Light Parade.Activities and entertainment at the Co-op include:5pm: Mosaic Woodwind Trio5:30pm: The Loren Kahn Puppet Theater, for chil-dren of all ages6pm Zia Conservatory 6:30pm: The Loren Kahn Puppet Theater

Sat., Dec. 13: Santa Fe Co-op, 1-4pm1pm: The Shiners Club2:30pm: Brian Bennett and Catherine Donovan

Sat., Dec. 13: Valley Co-op, 2-6pm2:30pm: Dave Hoover, harp3:30pm: Los Trinos

Sun., Dec. 14: Westside Co-op, 11am-4pm11:30am: Duo Arioso, classic harp and flute1pm: Zoltan Orkestar2:30pm: Sara Tutland, alto flute

Sun., Dec. 21: Valley Co-op, 11am-3pmArts and Crafts Fair

Co-op Holiday Festivities!

Look for the Annual Holiday Giving Trees

at all Co-op locationsbeginning Dec. 1

Return gifts to your Co-opby Monday, December 15

20thAnnualmake a child

SMILE

You OWN it!

Co-op Patronage Dividend&Refund

members make itHAPPEN!

20 years of giving December 2014 2

La Montañita CooperativeA Community-Owned Natural Foods Grocery Store

Nob Hill 7am – 10pm M – Sa, 8am – 10pm Su3500 Central SE, ABQ, NM 87106505-265-4631

Valley 7am – 10pm M – Su2400 Rio Grande NW, ABQ, NM 87104505-242-8800

Gallup 8am – 8pm M – Sa, 11am – 8pm Su105 E Coal, Gallup, NM 87301505-863-5383

Santa Fe 7am – 10pm M – Sa, 8am – 10pm Su913 West Alameda, Santa Fe, NM 87501505-984-2852

Grab n’ Go 8am – 6pm M – F, 11am – 4pm SaUNM Bookstore, 2301 Central SW, ABQ, NM 87131505-277-9586

Westside 7am – 10pm M – Su 3601 Old Airport Ave, ABQ, NM 87114505-503-2550

Cooperative Distribution Center9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2010

Administration Offices9am – 5pm, M – F 901 Menaul NE, ABQ, NM 87107505-217-2001

Administrative Staff: 217-2001TOLL FREE: 877-775-2667 (COOP)• General Manager/Terry Bowling 217-2020terryb@lamontanita.coop• Controller/John Heckes 217-2029johnh@lamontanita.coop• Computers/Info TechnologyDavid Varela 217-2011 tech@lamontanita.coop• Operations Manager/Bob Tero 217-2028bobt@lamontanita.coop• Human Resources/Sharret Rose 217-2023hr@lamontanita.coop• Marketing/Karolyn Cannata-Winge 217-2024kcwinge@lamontanita.coop• Membership/Robin Seydel 217-2027robins@lamontanita.coop• CDC/MichelleFranklin 217-2010mf@lamontanita.coop

Store Team Leaders: • Valerie Smith/Nob Hill 265-4631valeries@lamontanita.coop• John Mulle/Valley 242-8800jm@lamontanita.coop• William Prokopiak/Santa Fe 984-2852willpro@lamontanita.coop• Sydney Null/Gallup 575-863-5383sydneyn@lamontanita.coop• Joe Phy/Westside 505-503-2550josephp@lamontanita.coop

Co-op Board of Directors:email: bod@lamontanita.coop• President: Martha Whitman• Vice President: Marshall Kovitz• Secretary: Ariana Marchello• Lisa Banwarth-Kuhn• Jake Garrity• Leah Rocco• Jessica Rowland• Rosemary Romero• Tracy Sprouls

Membership Costs:$15 for 1 year/ $200 Lifetime Membership

Co-op Connection Staff:• Managing Editor: Robin Seydelrobins@lamontanita.coop 217-2027• Layout and Design: foxyrock inc• Cover/Centerfold: Co-op Marketing Dept.• Advertising: Sarah Wentzel-Fisher • Editorial Assistant: Sarah Wentzel-Fisher sarahwf@lamontanita.coop 217-2016• Editorial Intern: Katherine Mulle• Printing: Vanguard Press

Membership information is available at all four Co-op locations, or call 217-2027 or 877-775-2667email: robins@lamontanita.coopwebsite: www.lamontanita.coop

Membership response to the newsletter is appreciated. Email the Managing Editor, robins@lamontanita.coop

Copyright ©2014La Montañita Co-op SupermarketReprints by prior permission.The Co-op Connection is printed on 65% post-consumer recycledpaper. It is recyclable.

Celebrating Two Decades of Sharing and CaringBY ROBIN SEYDEL

WOW! Can it really be true? As I prepare for ourannual holiday giving tree I am struck by the factthat it has been two decades that we have been

meeting the needs and bringing a bit of joy to children in needaround our state. For twenty years, together, we have posi-tively impacted the lives of thousands of children. I am deeplyaware of how blessed I am to work in service as part of ouramazing cooperative community and grateful for the supportthat this, one of my most favorite projects, has received overthe years. Through good times and hard times we have cometogether in the understanding of how, when we pool our resources,we can make the world a better, more joyous place for us all.

For 20 years, you, our Co-op community, have acted on this under-standing through our Annual Giving Tree Project Program. Duringeach holiday season you have shared your resources and helped ful-fill the holiday needs and wishes of children experiencing hardshipsin our communities. Each year when I see the piles of gifts under thetrees at our locations and work on separating them for each agencyand social worker my heart is filled with joy due to the caring con-cern and generosity of our Co-op members and shoppers.

This year we once again ask for your help in letting some very spe-cial children and families know that we, as a community, will,despite tough economic times, continue to be there for one another.Last year alone we made the holiday wishes of approximately 600

children in protective custody and foster carea reality. Over the years, you, our loyal Co-op members and shoppers, our staff andchild advocates from participating agencieshave, through this program, provided for theneeds of thousands of children.

Once again this year the Co-op is honored tobe working with some of our community’smost dedicated organizations: New MexicoDepartment of Children, Youth and Families;Peanut Butter and Jelly Day School; and

Enlace Communitario. Again this year sustainably grown and har-vested trees, (purchased from Delancy Street’s addiction recoveryprogram) filled with ornaments, each bearing the name, age and hol-iday wish of a child from these organizations, will go up at each Co-op location between December 1 and 2.

To all of you who have participated: the social workers at all theagencies; Co-op staff; and each and every one of you, whothroughout the years has taken an ornament off the tree, found thetime during this busy season to share your resources and find thatspecial gift that will “Make a Child Smile,” from the bottom of myheart I thank you all. If this is your first Co-op holiday season wehope you will help “Make a Child Smile” by participating in our20th Annual Giving Tree Program. For more information call217-2027 or e-mail robins@lamontanita.coop.

Domestic violence affects families from all backgrounds.Unfortunately, women from immigrant communities are often atgreater risk and are less likely to access needed services. Theyface cultural and language barriers to police and social services,increased threats of becoming separated from their childrenthrough deportation or international child abduction, less accessto public benefits and less awareness of their plight by churches,

schools and the community at large.

If you have questions or would like to supportEnlace, please call 505-246-8972.

New Mexico Department of Children, Youthand FamiliesBernalillo County Child Protective Services (CPS) is a divi-sion of the New Mexico’s Children Youth and FamiliesDepartment (CYFD). CYFD receives hundreds of reportsevery month regarding abuse or neglect of children. Andwhile the mainstream media reports the problems now andagain, the thousands of children helped by CYFD general-

ly goes unreported. Social workers investigate allegations andwhen needed intervene with families to ensure the safety of chil-dren. This intervention may consist of crisis counseling, refer-rals to community resources, or other community supports, orin worst-case scenarios the Department requests custody of thechildren. Children in CYFD custody are placed in a licensedfoster home.

Foster parents give temporary care to children while they arein CYFD custody, providing a protective and safe home, struc-ture, nurturing, and assistance in preparing the child to returnto his/her home or to be adopted. In New Mexico everyone ismandated by law to report child abuse, neglect or exploita-tion. To report child abuse or neglect please call: Metro Area,841-6100 or Statewide 1-800-797-3260.

Bernalillo County has a group of dedicated foster families, butthe need is greater than the number of available families. If youfeel you could provide a safe home for children in CYFD cus-tody, please call Foster a Future, at 1-800-432-2075. Workingtogether we can make a difference in a child's life.

Peanut Butter and Jelly Day SchoolFor well over 40 years, PB&J Family Services, Inc. has worked to keep childrensafe and help families survive. PB&J continues to pioneer innovative approach-es to the prevention of child abuse and neglect, and the preservation of the fam-ily through interactive parenting and bonding programs in its Peanut Butter &Jelly Therapeutic Preschools, in home-based pro-grams and in its TEENS program at the Cuba,NM High School—focusing on breaking theoften-generational cycle of family dysfunction.

In a program that serves children with anincarcerated parent at one of four New Mexicoprisons, PB&J works to break the cycle ofcrime. Often angry and feeling abandoned,these children are six to eight times more like-ly to be imprisoned than other youngsters.Other programs work with middle and highschool youth in the South Valley through theKidPACT program. More than 80% of the families PB&J works with makeprogress toward meeting their goals. PB&J’s programs are so successful thatwith governmental support they are in the process of expanding to serve newcommunities.

Your gift helps them have a holiday season to remember. Mil gracias!For further information you may contact Donna Brew at 505-877-7060.

Enlace ComunitarioEnlace Comunitario (EC) works with Latino immigrants to eliminate domesticviolence and strengthen community. For over 15 years EC has created a dynam-ic continuum of services for both victims of domestic violence and their chil-dren including: safety planning; assessment; individual and group counseling;referrals to services (housing, health, financial, etc.); parenting and life-skillsclasses; legal advocacy; economic development; crisis intervention and commu-nity education. EC’s innovative approach goes beyond providing services toinclude advocacy, leadership development and community organizing projectsto make long-term systemic changes and strengthen community.

Make a Child SmilePARTICIPATING AGENCIES

20th Make a Child SmileGIVING TREE

• Trees will go up at ALL Co-op locations by December 1 • The ornaments have wish lists for each child, allowing you to choose a gift youwill enjoy giving and they will enjoy receiving. Please put your name and ornamentnumber on the sheets attached to the giving tree at each store in case you lose theornament.• Please return the gifts to the Co-op by Monday, December 15, so we canget them back to the agencies and to the children in time. Please, Please dohonor this deadline. • Some families and foster families have more than one child in the program. Whenone child gets a gift and another does not (because an ornament is taken but a giftis not returned to the Co-op in time) it can be devastating for that child. • Please tape the “ornament” with the child’s name and agency on the gift. To pro-tect the confidentiality and the identities of the children, each ornament has a codenumber on it. Taping the colored ornaments that have the agency name and an orna-ment code number to the top of the gift will help us get your gift to the right child.

FOR MORE INFORMATION contact Robin at 505-217-2027, toll freeat 877-775-2667 or e-mail her at robins@lamontanita.coop

HOW THE CO-OP GIVING TREE WORKSReturn gifts to theCO-OP byMonday,December 15! Giving

Trees go up Dec.1

got the spirit December 2014 3

On August 23, 2014, after a home dedication ceremony filled with tearsof joy, Maria’s daughter turned the key and unlocked the door to her fam-ily’s very own home on Townsend Ave. Next door to Maria, Elizabethand her family have nearly finished building their passive solar, LEED cer-

tified, Habitat home. Maria and Elizabeth haveeach given 500 hours of “Sweat Equity” laborbuilding their homes and volunteering for GAHH,as well as having attended Habitat’s mandatoryhomebuyer classes and financial budget work-shops. Elizabeth and her 4 children hope to wakeup in the home 250 volunteers helped them build,just in time for Christmas.

In addition to building green homes, GAHH oper-ates the ReStore, a mission driven business thatsells donated construction materials and home fur-nishings to the public. Artists, contractors, apart-ment dwellers, and homeowners shop ReStoreknowing that their purchases, while easy on the

pocket book, keep good, reusable materials out of the landfill and supportconstruction of homes for low income families in Albuquerque. GAHHrecently received several grants to turn the ReStore into a solar poweredfacility. They hope to operate their offices and the ReStore with 90% solarpower by the year 2018. The ReStore also offers a variety of free classesto the public throughout the year ranging from furniture upcycling ideasto beekeeping and repairing credit scores.

“Moving into our home means moving to a safe space. The affordablehome opportunity Habitat provides take us to a new and better way ofliving, without having to worry about the gangs and drugs we have inour current neighborhood. It means a clean and healthy place for mydaughter to continue growing and become a good citizen. It will be abetter place for my grandkids to come and grow as well.”

VOLUNTEER, DONATE, find out more about GREATER ALBU-QUERQUE HABITAT FOR HUMANITY at www.habitatabq.org. InSanta Fe at: www.santafehabitat.org in Gallup: www.habitat-gallup.org. Habitat for Humanity of New Mexico is the state supportorganization for the 16 Habitat for Humanity affiliates locatedthroughout our state.

BAG CREDIT DONATION OF THE MONTHBY BETH GOLDMAN, HABITAT FOR HUMANITY

“My name is Maria and as a singlemother raising three children,holding two or three jobs in order

for me to sustain our home, living has been reallyhard. We have been renting a small apartment innot a really safe part of the city; this is becausethat's all we can afford through these past years.Now we are partnering with Greater AlbuquerqueHabitat for Humanity who is making a hugechange in our lives. Thanks to organizations likeHabitat, the opportunities for my family to ownour home is like a dream that came true.”

Greater Albuquerque Habitat for Humanity(GAHH), founded in 1987 by a group of local volunteers, isan independently run affiliate of Habitat for HumanityInternational. As a nonprofit, ecumenical housing organiza-tion, GAHH advocates for affordable housing for everyonewith the vision that no one in the greater Albuquerque areawill live in substandard housing. GAHH does not discrimi-nate on the basis of race, color, religion, gender, sexual ori-entation, handicap, family status, ethnicity, national origin,or public assistance as a source of income.

In 1989, after two years of hard work, GAHH housed theirfirst four low-income families, and by 2008 GAHH complet-ed 150 homes in the Albuquerque area. GAHH’s staff of 25full and part-time employees has been busy; in September2013, in collaboration with the City of Albuquerque, GAHHcompleted a 16-home community on Trujillo Rd SW. Thatbrought the number of families owning GAHH homes to170. At the end of 2013, GAHH purchased their very ownbuilding and relocated their offices and the ReStore to 4900Menaul NE while also beginning work on a 7-home projecton Townsend Ave SW, which is where Maria now lives.

HOME FOR THE HOLIDAYS: HABITAT FOR

HUMANITY

CCOO--OOPPPPRROOGGRRAAMM

DONATEyour BAG CCRREEDDIITT!

BAG CREDIT ORGANIZATIONOF THE MONTH:Habitat for Humanity and will be shared with the HHgroups in Albuquerque, Santa Fe and Gallup.

Your OCTOBER Bag Credit Donations of $2,359.98went to Conservation Voters of New Mexico EducationFund. THANKS TO ALL WHO DONATED!

YOUR CO-OP’S GOT THE GIVING SPIRITALL YEAR

LONG!BY ROBIN SEYDEL

A s a community-owned organiza-tion we feel it is part of our missionto support the community that

supports the Co-op. To that end the Co-opis continually looking for ways in which tohelp local organizations raise the funds theyneed to continue their work. Each year theCo-op gives tens of thousands of dollars in food donations to sup-port fundraising efforts, free publicity in our newsletter and otherhelp to many worthy non-profit organizations and schools.

CO-OP SCRIP—With our Co-op Scrip we are pleased to have sup-ported a number of schools in the Albuquerque and Santa Fe area.The “Co-op Scrip” program helps organizations raise money.Participating organizations make one dollar on every ten, their sup-porters get to eat local and organic Co-op food and the Co-op hasmade a 10% donation to organizations doing good things in ourcommunity. Through this program the Co-op has donated thou-

sands of dollars over the years to a variety of schools and othernon-profits.

Bag Credit Donations— Thanks to you, our shoppers’environmental awareness and the many of you who bringyour reusable shopping bags and donate your dime bagcredit between January 2014 and October 2014 (the lastmonth we had numbers for at the time of this writing),together we raised nearly $28,000 for worthy non-profitorganizations around our state. Thanks for bringing yourbags and donating your dime. All the organizations are mostgrateful for these donations. When we cooperate and poolour resources we can to lots of good in our communities.

Ongoing Community Support—All year long hundreds ofworthy non-profit organizations including dozens of schools, cometo the Co-op for help and support in their fundraising and educa-tional efforts.

These organizations include: children’s services, endinghunger, food and farming, ending homelessness, animal sup-port, social economic and environmental justice and otherareas of work that seeks to make our communities and worlda safer, more just, more cooperative world for us all.

IN MEMORIUMJUAN ESTEVAN ARELLANO

JUAN ESTEVAN ARELLANO was a guiding light for all NewMexicans who treasure our land, based cultural tradi-tions. Poet, writer, photographer, educator and life-longfarmer, he was a great inspiration to us all.

Arellano’s publications on agriculture and acequiasinclude Ancient Agriculture: Roots and Application ofSustainable Farming, Enduring Acequias, and a compila-

tion and first English translation of Gabriel Alonso deHerrera’s Obra de Agricultura, the first book written in theSpanish language about agriculture in 1513. He served as may-ordomo and commissioner of the Acequia Junta y Ciénaga,and is a former Concilio member of the New Mexico AcequiaAssociation. An advocate of traditional agriculture and ace-quias, he actively worked to preserve the genetic diversity ofthe fruit trees and foodways that came up the Camino Realfrom the Middle East, via the Iberian Peninsula and Mexico.

Our thoughts and prayers are with the Arellano Family.Juan Estevan Arellano will be deeply missed by us all.

Co-op ValuesCooperatives are based on the values of self-help, self-responsibility,democracy, equality, equity and solidarity. In the tradition of theirfounders, cooperative members believe in the ethical values of hon-esty, openness, social responsibility and caring for others.

Co-op Principles 1 Voluntary and Open Membership 2 Democratic Member Control 3 Member Economic Participation 4 Autonomy and Independence 5 Education, Training and Information 6 Cooperation among Cooperatives 7 Concern for Community

The Co-op Connection is published by La Montanita Co-opSupermarket to provide information on La Montanita Co-opSupermarket, the cooperative movement, and the links between food,health, environment and community issues. Opinions expressed here-in are of the authors and are not necessarily those of the Co-op.

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505-503-2550

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bake itlocal!!BY SARAH WENTZEL-FISHER

During the holidays, many of us hunkerdown in the kitchen and look for anyexcuse to fire up the oven. This year,

when you gear up for sugar cookies, gingerbread, fruit cake, and other sweet baked treats,consider what you can source locally. In particu-lar, New Mexico, with its high altitude and dryclimate, is a good place to grow wheat for bak-ing flours.

At the Co-op, we are fortunate to work with Valencia Mills, a small familyrun mill near Belen. For the last century, three generations of Cordovas haveproduced small batch, high quality baking flours. In the late ’80s JoseCordova rebuilt a Twentieth Century Mill, a self-contained machine gearedto produce a French-style flour coveted by bakers-in-the-know for its excel-lent flavor and texture.

holiday foods December 2012 4

Primarily, Cordova makes an all-purpose flour withmedium level gluten proteins, between 10.5 and 11.1%.Most bread flours have more protein, 12 to 14%; and

most cake flours have less, 8 to 10%. Josegrinds small quantities, and oversees the entireoperation himself, ensuring the highest qualityin each batch. This makes Valencia Mills flourideal for an array of baking projects—every-thing from tortillas to cakes. He also producessmall batches of whole-wheat flour that ismore like cracked wheat than traditionalwhole-wheat flour. The bran is distributedthroughout the flour and gives beautiful varia-tion in color and a wonderful texture.

In particular, Valencia Mills is known for itssopapilla mix. The vast majority of the flour

they mill goes into a low sodium, no artificial additives,sopapilla mix used by many restaurants all over theSouthwest. At the Co-op, we are one of a few retailersto carry Valencia Mills high quality, low cost flour, onits own.

As always, knowing the origins of our products isimportant. The wheat berries used to make ValenciaMills flour are grown in New Mexico by NavajoAgricultural Products Industry (NAPI). This largeindustrial scale farm works hard to ensure a high qual-ity, clean product. NAPI grows non-GMO wheat usingnatural fertilizers—either composted manure fromtheir feedlots or a non-synthetic urea based fertilizer.Their crop is not organic, but it’s not treated with pes-ticides or fungicides. The field is sprayed once with anherbicide early in the growing cycle before the seedhead has formed. This ensures that the wheat out com-petes the weeds.

When you sit down to make your shopping list foryour favorite iced sugar cookies or Mom’s pie crust, besure to add several pounds of Valencia Mills all-pur-pose flour.

You can find Valencia Mills flours as well as a widevariety of organic, alternative and gluten freeflours in the bulk department and in the groceryaisles of your favorite Co-op location.

YOURYOUR CO-OPCARRIES LOCAL FLOUR

THE GIFT OF GREAT LOCAL TASTE

REPRINTED FROM THE KING ARTHUR FLOUR COMPANY

www.kingarthurflour.com

The higher the altitude, the lower the air pressure. While this is anexcellent environment for training athletes, it is a difficult one for bak-ing recipes. Baking depends on the specific interactions of several kinds

of ingredients: flour, leavening, fats, liquid. To complicate things further, indi-vidual microclimates vary greatly in the mountains, so the adjustment thatworks for you may not work for your neighbor down (or up) the road.

These charts are meant as a starting point, to help you convert recipes.Different types of baked goods need different adjustments. We offer sugges-tions about where to start adjusting chemical leavens according to altitudeand baking cookies at high-altitude. It may take a few tries to get resultsyou’re happy with; if possible, try to adjust only one ingredient at a time, soyou can isolate the effect it has. Be sure to keep notes on what you’ve done,and try the smaller adjustments first when a range is given.

WHAT TO CHANGE: SugarHOW TO CHANGE IT: Decrease by 1tablespoon per cupWHY: Increased evaporation also increasesconcentration of sugar, which can weakenthe structure of what you’re baking

WHAT TO CHANGE: LiquidHOW TO CHANGE IT: Increase by 1 to 2tablespoons at 3,000 feet. Increase by 1 1/2teaspoons for each additional 1,000 feet.You can also use extra eggs as part of thisliquid, depending on the recipe.

WHY: Extra liquid keeps products from drying out athigher temperatures and evaporation rates.

WHAT TO CHANGE: FlourHOW TO CHANGE IT: At 3,500 feet, add 1 more table-spoon per recipe. For each additional 1,500 feet, addone more tablespoon.WHY: In some recipes, a flour with a higher proteincontent may yield better results. Additional flour helpsto strengthen the structure of baked goods.

Because high-altitude baking is a com-plex subject, we recommend a set ofpublications that cover all aspects ofbaking at 3,500 feet and up, from theColorado State University ExtensionResource Center.

WHAT TO CHANGE: Oven temperatureHOW TO CHANGE IT: Increase 15 to25°F; use the lower increase whenmaking chocolate or delicate cakes. WHY: Since leavening and evaporation proceed morequickly, the idea is to use a higher temperature to “set”the structure of baked goods before they over expandand dry out.

WHAT TO CHANGE: Baking timeHOW TO CHANGE IT: Decrease by 5-8 minutes per 30minutes of baking time.WHY: Baking at higher temperatures means productsare done sooner.

High altitudeBBBBAAAAKKKKIIIINNNNGGGG!!!!

Placing Orders:

No Muss, No Fuss: Just Great Holiday FoodMade Easy by Our Expert Deli Chefs.

Holiday Dinner SpecialsLet our prepared-food chefs create or comple-ment a holiday meal just for you. We’re offeringa special selection of entrees, side dishes anddesserts.

Entrees A pound serves 2-4Minimum order: 1 pound• All-Natural Sliced Turkey Breast $12.99/lb • Green Chile Chicken Enchiladas $8.99/lb

The deli can provide everything for your holiday meal.

To Place a Special Order:• Review the deli’s menu above or pick up an order

form at the deli • Pre-orders will be accepted up to three days before the

holiday (Sunday for Wednesday pick-up) • Select a pick-up day and time • Order in person or by phone at your local Co-op deli

Planning the MealUse the following estimates to determine the quantities offood you will need. Estimates are per adult.

• Entrée—1/2 to 3/4 lb cooked • Potatoes—1/3 to 1/2 lb• Vegetables—1/4 to 1/3 lb • Stuffing—1/3 to 1/2 lb• Gravy—4 to 6 oz • Cranberry Relish—2 oz

ORDER IN PERSON OR BY PHONEAT THESE

CO-OP LOCATIONSVALLEY 2400 Rio Grande NW, ABQ 242-8880

SANTA FE 913 West Alameda, Santa Fe 984-2852NOB HILL 3500 Central SE, ABQ 265-4631

WESTSIDE 3601 Old Airport Ave, ABQ 503-2550www.lamontanita.coop/catering

Let us make your holiday feast

stressfree!

ONLY ATYOUR

CO-OP

$59.99Holiday Dinner Package

(serves 4, not including turkey)

$12.99Holiday Dinner Plate

(does include turkey/tofu)

call your LOCAL

CO-OP Deli

fordetails,orto pre-order

Side Dishes A pound serves 4-6Minimum order: 1 pound• Caramel Pecan Butternut Squash $10.99/lb • Garlic Mashed Potatoes $8.99/lb• Green Beans Amandine $9.99/lb • Wild Rice with Piñon Nuts $8.99/lb • Maple Yams and Cranberries $9.99/lb• Herb Stuffing $7.99/lb • Calabacitas Con Chile Verde $8.99/lb• Cranberry Relish $8.99/lb• Cornbread Dressing $7.99/lb• Turkey Gravy $6.99/Qt

Desserts Pies and dessert breads serve 6-8 Minimum order: 1 • Maple Pecan Pie $13.99 • Pumpkin Pie $12.99 • Vegan Pumpkin Pie $12.99 • Cranberry Walnut Bread Loaf $9.99/$5.99 • Banana Nut Bread Loaf $9.99/$5.99 • Vegan Cranberry Walnut Loaf $9.99/$5.99 • Bread Pudding $7.99/lb

FROM THE CO-OP DELITHE JOYS OF HOLIDAY

FEASTS!

co-op’s gotyourPIE !

BAKEIT

FFRROOMM TTHHEEOVEN

taste of celebration December 2014 5

BY DR. CHERYL LENTZ

Are you tired of always feeling youare putting out fires around thistime of year? Do you feel you are

always rushing from one holiday event to thenext? Overwhelmed and over worked? Let’sfind a different way to enjoy the holidays thisyear and become a holiday planner and listmaker. Taking just a few minutes to plan yourtime and your events often allows one to feelmore in control of the holidays. No one plans to fail, they often sim-ply fail to plan.

To avoid the holiday feelings of overwhelm and rushing, let’s take afew minutes to think about how to have a stress free holiday. Simplyfind a favorite time management software in your phone or com-puter, or use the old fashioned way of pen and pencil. Next, we needaccess to a calendar, and a list of ALL the things we need to do thisseason. From attending the family holiday parties to Christmasshopping—holidays can be fun WHEN we plan carefully.

To start, make a list of everything you have toaccomplish and put a date and time in front of it.

Be sure to allow plenty of time to completeeach activity well in advance of deadlines.No need to rush. When we plan our time,we can actually enjoy the process and put abit more jingle into our holiday cheer.

When we schedule all of the details of ourday, we avoid feeling overwhelmed. Thesecret is to simply break each event intosmaller pieces. When we take the time toplan completing each piece, we often avoid

that OMG feeling that we forget to do something.No need to rely on your memory; whether 20 or60, when we rush, we often forget things. Simplywrite them all down, schedule your To Do List,and plan your way into a stress free holidays.

DR. CHERYL LENTZ is a Co-op member andthe author of Expert Success Solution.

A TASTE OF CITRUS!

If you are like me, you wait all year for thestart of the season and a taste of citrus. Sweetor tart, fabulously juicy and just what the doctorordered to keep the sniffles away so you can enjoyall the holiday festivities. And what better to giveas a gift or take to a party than a Satsuma gift boxor a basket of assorted citrus. This month theCDC is pleased to offer delicious West Texas RioStar Grapefruit and Meyer Lemons at all Co-opproduce departments.

Look for a plethora of holiday citrus comingto your favorite Co-op produce departmentincluding: Satsumas, Clementine tangerines, CaraCara navels, tangelos, Kishu tangerines, Pixie tan-gerines and more.

STRESS FREE HOLIDAYS REQUIRE PLANNING HOLIDAY

CITRUS is HERE

sweet&healthy

• Co-op Bagel Platter - Assorted bagels, cream cheese,sliced tomatoes, thin sliced red onions and cucumbers - $4.99per person

• Fresh Baked Morning Breads, Assorted muffins, sconesand sweet breads served with butter or sweet butter - $3.59per person gluten free/vegan, add $.40 per person

• Fresh Fruit Platter (in season) small (12”) $27.99 (serves12); medium (16”) $45.99 (serves 20); large (18”) $57.99(serves 25)

COCKTAIL, DINNER OR ANYTIMEGATHERINGS: PARTY PLATTERS• Deli Meat & Cheese Platter - $8.99 per person includes:fresh sliced roast beef, oven roasted turkey, Black Forest hamand salami with sliced cheddar, provolone and Swiss cheeses,lettuce, tomato, red onions, pickles, pepperoncinis and olives

• Mini Sandwiches - Turkey and provolone, ham and Swiss,roast beef and cheddar sliders. All sandwiches come with let-tuce and tomato. Small (12”) $35.99 (serves 12); medium(16”) $58.99 (serves 20); large (18”) $69.99 (serves 25)

• Tortilla Pin Wheels (three per person) - Tantalizing turkey,veggie deluxe, happenin’ ham and swiss. Small (12”) $44.99(serves 12); medium (16”) $69.99 (serves 20); large (18”)$79.99 (serves 25)

• Crudités - $5.49 per person - We use only the finestorganic seasonal veggies. Selections may include: red and yel-low bell peppers, broccoli florets, cauliflower, red radishes,celery, carrots, cucumbers and tomatoes. Served with choiceof house-made ranch dressing, hummus, balsamic, or bluecheese dressing

• Antipasto Platter - $7.99 per person - salami, ham andprovolone cheese with marinated artichokes, olives, mush-rooms, roasted red peppers, fresh bells and pepperoncinis.Served with crostini.

In a rush? Got lots going on? Let your favoriteCo-op Deli help you put it all together!

Our deli departments take pride in using thefreshest all natural and organic ingredients avail-able and will work hard to ensure a wonderfulstress-free catered experience at a fair price. Wewant to ensure your satisfaction.

• Place catering orders 48-hours in advance• A 50% deposit is required at time of order for

orders over $100• For any cancelled order(s), 24-hour

notice must be given to La Montanita Co-op,otherwise a 50% fee will be assessed.

CHOOSE FROM:BREAKFAST • Granola Bar Granola and yogurt - $4.99 per personSeasonal fruit add - $2.99 per person

• Co-op Kyzer Pork Smoked Platter (based on availability) $11.49per person - Applewood smoked ham legs and pork loin, Vermontcheddar cheese, spicy mustard, pickled red onions and dill dickles.Served with black pepper crostini

CO-OP ENTREES (by the pound)• Green Chile or Red Chile Chicken Enchiladas - $8.99 • Veggie Enchiladas (cheese, veggie or veggie and cheese) - $8.99• Carne Adovada - $8.99 • Meat Lasagna - $8.99 • Spinachand Cheese or Spinach and Artichoke Lasagna - $8.99 • Turkey Marinara and Spaghetti - $8.99 • Beef Marinara andSpaghetti - $8.99

CO-OP SPECIALTY SALADS:(by the pound) Beautifully arranged platter, made fresh by our chefs,

with your selection of the following:

• Mediterranean Pasta - $9.99 • Bowtie Pesto Pasta - $8.99 • Cole Slaw, assorted - $7.99 • Potato Salad, assorted - $7.99 • Kale and Beet Salad - $9.99 • Chicken Salad - $11.99• Garden Tuna Salad - $12.49 • Mango Chicken Salad - $11.99

AND FOR DESSERT!• Co-op Cookie Platter - $13.99 per dozen • Brownie Platter -$2.99 per person • Cupcake Platter - $2.89 per person • HouseMade Fudge Platter - $9.99 per pound • Pudding Bowl - $2.99 perperson (gluten free, sugar free and vegan, tapioca pudding, chocolateand fruit varieties are available). Check with your local deli managerregarding gluten-free products.

CALL YOUR FAVORITE CO-OP DELI TODAYFOR YOUR SPECIAL ORDERNOB HILL: FRANK at 505-265-4631 email: frankk@lamontanita.coopVALLEY: ROBIN at 505-242-8800 email: robind@lamontanita.coop SANTA FE: JEFF at 505-984-2852 email: jeffm@lamontanita.coop WESTSIDE: GUIDITTA at 505-503-2550email: guiditta.paci@lamontanita.coop

callthe

CO-OP!

LET THE CO-OP CATER YOUR NEXT PARTY

HOLIDAYENTERTAINING...

madeEASY!

SHOPCO-OP

spotlight on

HOLIDAYmeats

TURKEYS AND TURKEY BREASTS,

DUCK, ROASTS, BONELESS HAMS,

LAMB, PRIME RIB, SEAFOOD, F ISH, ELK, BISON AND

THE VERY BEST LOCAL

SWEETGRASS CO-OP BEEFAND KYZER

PORK!

YOUR CO-OP HAS A VARIETY OF SPECIALTY MEATS AVAILABLE

FOR YOUR HOLIDAY CELEBRATIONS!

FOR SPECIAL CUTS OR SPECIAL ORDERS CALL Cameron/Nob Hill: 265-4631 Elena/ Valley: 242-8800 Grace/Santa Fe: 984-2852 Sydney/Gallup: 863-5383Meg/Westside: 503-2550

December 6NOB HILL Co-op

December 13SANTA FE Co-op

December 13VALLEY Co-opDecember 14

WESTSIDE Co-op

NEW CO-OP GGIIFFTT CCAARRDDSS

GIVE THE GIFTOF GOOD HEALTH

WHAT MORE COULD YOU ASK

If you haven’t seen them yet, checkout our fun gift cards. They make giv-ing the gift of great food and good healtheasy. You can put any amount onthem, from $5 to $500 or more. Popthem in one of our locally made cards andvoila, you have a GREAT GIFT that mini-mizes waste, gives delicious food andsupports the LOCAL ECONOMY.

Gifting GOODHEALTH

GOOD GIFTING FOR GOOD HEALTH

CO-OPHOLIDAYparties

CO-OP news December 2014 6

In a nutshell, the Evergreen Project securedbusiness from the city’s anchor institutionsand with that they were able to createworker cooperatives to service that busi-ness. Jobs were created for the local resi-dents and more money now remains with-in the community. We at La Montanita arenot experts in this model; we are a con-sumer owned co-op, but we want to bepart of a future where more people are empowered to shape ourcommunities. La Montanita is an anchor institution for manygrowers and producers. Our growth helps them and othersestablish livelihoods, but what are the other opportunities?What other groups could identify other anchor institution needs

and then organize to service them? What resourcesare needed to support that and how do people get

access to the resources?

It is such questions the Co-op’s Board ofDirectors is driven to explore. If you’ve beenthinking about this too we hope you willcontact us and share your ideas.

You can reach us at bod@lamontanita.coop. If you want more informationabout the Cleveland Evergreen Project,visit www.community-wealth.org. As

Gar mentioned at our annual meeting, this workspeaks to systemic change and will take time toachieve. Luckily we aren’t strangers to the conceptand with more minds banding together we haveevery reason to be hopeful.

BY MARTHA WHITMAN

W e hit a magic combination for this year’sannual meeting! Between a good location(Indian Pueblo Cultural Center), good food

(hard to go wrong there), and a guest speaker (GarAlperovitz), we had a full house. It was a time of break-ing bread together and opening a door to sparking newideas and direction to community wealth building. Weinvited Gar Alperovitz because of what he and othershave accomplished at Cleveland’s Evergreen Project.Their work resonates with our needs and demonstrateshow cooperatives could play a stronger role in NewMexican communities and economy.

O W N E R S H I P I S M E M B E R S H I PM E M B E R S H I PA MAGICAL COMBINATION

AT THE SANTA FE CO-OPEnjoy an evening of delicious cheese tastingand education! December 18 in the Santa FeCo-op’s Community Room, from 6:30pm to8pm.

DECEMBER 18TH TOPIC – FUNDUE! • Learnthe basics for making your own fundue fromscratch!

• All participants get a special coupon for 10% off• Gluten-Free participants please let us know attime of registration! • Min. 10, Max. 20 partici-pants • Pre-Registration required for class eachmonth!

Register at the Santa Fe Co-op Info Desk.lamontanita.coop/sf-cheese-classes

THURSDAYDECEMBER 18

6:30PM

JUSTSAY

CCHHEEEESSEE!!

the DELIGHTS ofCHEESE!

Meet Derrick Sanders, the cheese clerk at the Nob Hill LaMontanita Co-op. The other day I had the privilege of “talkingcheese” with Derrick over a cup of coffee. Within the first fiveminutes I realized that cheese flows through this guy’s veins.Derrick not only loves cheese, he knows cheese! So ratherthan keep Derrick’s knowledge to myself, I’m sharing it withyou. In this conversation Derrick shares his process and cri-teria for selecting the cheese he stocks at the Co-op. He also

shares his knowledge of several cheeses and of cheese cul-ture. And just like a sommelier would help you pair a wine withyour meal, Derrick leaves us with several pairings of cheeseand spirits, and cheese and foods.

TO READ THE FULL CONVERSATION, visit MJ’s Kitchen atbit.Ly/11ebakl.

CHEESEMONGER by M.J. of M.J.’s Kitchen

CO-OP CHEESE DEPARTMENT: a conversation with a

FOOD DRIVEbenefitting❥ Children, teens and their families stayingin shelters, on the street, in cars or camp-ing, due to domestic violence, abuse, addiction, sexual orientation or other challenges❥ Children living with someone other thantheir parent or permanent guardian❥ Families living in substandard housing❥ Youth who have runaway or been kickedout of their homes❥ Families being evicted or having theirutilities disconnected❥ Families who live “doubled up” withother families in tight living situationsbecause they can’t afford a place of theirownPLACE YOUR DONATIONS in the GreenBin by Register 1.

at theSSaannttaa FFeeCCOO--OOPP

YOUOWN

IT!

COMMUNITY ANCHOR

a Holiday

You will soon receive your patronage divi-dend information. This year marks our 24thpatronage dividend since 1990. We are excited

that we are in a position to pro-vide this refund to our membersand recognize that this would notbe possible without your contin-ued support.

When the Co-op does well theco-op model provides us anavenue to return a portion ofthis gain to our membership.While this year patronage is lessthan last year, it was a decent year given the largecommunity investment we made in our Westsidelocation.

There is much to celebrate this year: the opening ofour new Westside store, also that our CDC(Cooperative Distribution Center) enjoyed its bestyear ever and that this is the first year that thepatronage dividend will be electronic (as explainedon page one of this issue). We are embracing the

challenges of the changing and more difficult retailenvironment that we operate in while still servingour communities.

The cooperative model is a great one; insteadof paying the government on our income wecan put this money into your hands. Much ofthis refund money is spent supporting notonly La Montanita but other local businessas well. I’ve always wondered why morebusinesses don’t adopt this model; it is farsuperior to the traditional model and we areall experiencing the economic and environ-mental effects of doing “business as usual.”

My thanks to each and every one of you that sup-ports La Montanita. Our staff works hard everyday to bring you the best value possible. We believethat supporting the Co-op is win-win for allinvolved. Please let me know if I can ever be ofservice to you, my e-mail is terryb@lamontani-ta.coop or by phone at -505-217-2020. -TERRY

THE INSIDE SCOOP

GENERAL MANAGER’S COLUMNt e r r y b @ l a m o n t a n i t a . c o o p

DAVID K.I go to the Santa Fe Co-op onSaturday afternoons to get myfood for the week. I look for-ward to being there. The minute Iwalk into the store I check to see ifDavid is at the information desk.His warmth comes right throughhis smile. He greets me like an old friend, happy to seeme. His kind and generous spirit always makes me feelthat all is right with the world. Before I start shoppingI feel good, I feel welcome, and happy to be there.

I know that the Co-op is more thangood food. There’s a feeling of kindnessand respect that nourishes my spirit.These are the best of Co-op values. Theyare the gifts of a truly shared communi-ty. And David embodies them.

I think David’s spirit is contagious. As Iwork my way through the store I have

lovely encounters with so many of the Co-opstaff. They too are warm and friendly, help-ful and kind. As with David, I always lookforward to seeing them. The Co-op is a realblessing in my life. JERILOU

TELLING STORIES: C E L E B R AC E L E B R A T I N GT I N G O U RO U RC O - O PC O - O P S TS T A F FA F F A B L E S S I N G I N O U R L I V E S

PATRONAGE DIVIDEND AND REFUNDDecemberCalendarof Events12/1 Giving Trees go up at all stores

12/6 Nob Hill Holiday Party

12/13 Santa Fe and Valley Holiday Parties

12/14 Westside Holiday Party

12/15 Giving Tree GIFT DEADLINE!

12/16 BOD Meeting, Immanuel Church, 5:30pm

12/24 All Co-op’s CLOSE EARLY at 6pm12/25 All Co-op’s are CLOSED

CO-OPS: A Solution-Based System A co-operative is an autonomous association of persons

united voluntarily to meet their common economic, social andcultural needs, and aspirations through a jointly-owned and

democratically-controlled enterprise.

co-op news December 2014 7

NEW MEXICO ORGANIC CONFERENCECELEBRATING GENERATIONS OF FARMING IN NEW MEXICO

FEBRUARY 20 & 21TO REGISTER: BIT.LY/1R5K9V3

PHOTO BY SETH ROFFMAN

the holiday table December 2014 10

VEGAN CHOPPED LIVERFROM IRVONNE NEWMAN

Time: 1 1/2 HoursServes: 8-10

This amazing dish, the result of a simple to pre-pare recipe, will surely get a welcome reception.Lentils, walnuts, and brown rice form a perfecttrio and harmonize so well together. They onlyneed a few added ingredients to complete therecipe. Served as an appetizer, sandwich spreador a great addition to a buffet, the authentic fla-vor belies its plant base. A wonderful dish for theupcoming Holidays.

1/2 cup green lentils2 1/2 cups water1/4 teaspoon salt1 1/4 cups raw walnut pieces1 1/4 cups cooked long grain brown rice1 cup onion, chopped 1 large carrot, coarsely shredded (large-hole

hand grater recommended)1 1/2 teaspoon tamari or Bragg Liquid Aminos1 3/4 tablespoons red misoBlack pepper to taste

Combine lentils, water and salt in an open 2-quart saucepan. Bring to a boil, turn down heatto medium, and cook until tender, but still firm,about 25-30 minutes. Whirl walnuts in a foodprocessor until almost smooth. Add cooked rice,onions, carrot, tamari, miso and ground pepperto processor. Drain and discard any excess liquidfrom cooked lentils and add to mixture. Processcombination until smooth and light, about 1-2minutes. Transfer mixture to an attractive lettuceor kale-lined bowl or platter. Garnish withchopped green onions or sliced olives. Serve withwhole-grain bread.

(VEGAN) BOEUF BOURGUIGNONFROM ADRIENNE WEISS

Time: 2 1/2 HoursServes 8

Garlicky seitan bathed in a red wine reduction takes cen-ter stage in this hearty rendition of the classic French stew.This special dish is a wonderful meal for holiday enter-taining. You may make you own seitan or use one of thegreat seitan varieties made by Vitasoy or Gardein. If youuse these products, flour and brown and set aside untilcombined with sauce!

Seitan3 cups cremini mushrooms, quartered 3 tablespoons soy sauce1 cup vegetable stock1/3 cup red wine3 garlic cloves2 1/2 cups vital wheat gluten1 tablespoon olive oil

Red Wine Sauce1/4 cup water3 cups onions, diced 2 cups celery, diced 2 cups carrots, diced 6 ripe tomatoes, chopped3 cups red wine2 garlic bulbs, peeled and sliced12 dried shiitake mushrooms1 cup cremini mushrooms, sliced 4 tablespoons soy sauce3 tablespoons medium miso1 teaspoon dry rosemary1 teaspoon dry thyme7 1/2 cups vegetable stock, plus more as needed

Bourguignon5 cups carrots, chopped 5 cups cremini mushrooms, halved 2 1/2 cups baby potatoes, halved 2 cups small green peas1/4 teaspoon salt1/4 teaspoon black pepper1/4 cup olive oil, divided2/3 cup all-purpose flour1/2 cup parsley, chopped

Holidaydelights

For The Seitan:In a food processor, combine mushrooms, soysauce, vegetable stock, red wine and garlic.Process until combined. Add wheat gluten andprocess until a soft dough is formed, about 30seconds. Divide dough into 5 portions and pateach into a patty about 1/2-inch thick. In a skil-let over medium heat, heat oil. Next cook andflip each patty until browned on both sides.

For The Red Wine Sauce:In a large pot or Dutch oven over medium heat,add water and sauté onions, celery and carrotsuntil tender. Add tomatoes, wine, garlic, shi-itakes, creminis, soy sauce, miso, rosemary andthyme. Bring to a boil. Add vegetable stock andsautéed seitan. After reaching a second boil,cover, reduce heat to low and simmer for 1 houror longer to concentrate. Add more vegetablestock if flavor is too strong or boil down longerfor stronger flavor and thicker sauce.

Using tongs, remove seitan from the pot and setaside on a plate. Set a colander over a large bowland pour sauce mixture through to strain veg-etables, pressing as much liquid out of vegetablesas possible. You should have about 6 cupsstrained sauce. If you have reduced it too much,add additional stock.

For The Bourguinon:Preheat oven to 425O F. Sprinkle carrots, mush-rooms, potatoes and peas with salt and pepperand roast on a baking sheet for about 25 minutesuntil tender. In a large pot over low heat, heatolive oil. Add flour and cook for several minutesto make a roux. Add strained sauce and whiskwell to incorporate. Cook, stirring with a wood-en spoon, until thickened. Cut seitan into 1-1/2-inch chunks and add to sauce along with roastedvegetables. Simmer for 10 minutes, sprinkle withparsley and serve warm.

WINTER CITRUS, ESCAROLE ANDENDIVE SALADFROM ADRIENNE WEISS

Time: 40 MinutesServes: 6

6 cups escarole, torn 2 cups Belgian endive or frisee, thinly sliced 1 cup radicchio, thinly sliced 1 cup pink grapefruit sections1 cup navel orange sections3/4 cup blood orange sections1/4 cup shallots, minced 2 tablespoons extra-virgin olive oil2 tablespoons orange juice1 tablespoon white wine vinegar or champagne

vinegar1 1/2 teaspoons agave1/2 teaspoon salt1/4 teaspoon black pepper, freshly ground 1/2 cup pomegranate arils1/3 cup pistachios, toasted

Combine first 3 ingredients in a bowl. Add grape-fruit, orange and blood orange sections; toss gently.Combine the shallots and the next 6 ingredients(through pepper) in a small bowl, stirring well witha whisk. Drizzle dressing over salad; toss gently tocoat. Divide salad evenly among 6 plates. Divide thepomegranates arils and toasted pistachios evenlyamong servings.

the holiday table December 2014 11

FRESH, FAIRLOCAL...COOP !

theBestPRODUCE!

BY KATHERINE MULLE

The holiday season is a favorite time of year formany. As we are often swept away in a whirlwind ofholiday parties, spending time with family, braving

the mall for that perfect gift, attending fun get-togethersand participating in meaningful celebration, sometimes itcan be easy to forget what the holidays mean for our envi-ronment. According to The Use Less Stuff Report, in the holiday sea-son (between Thanksgiving and Christmas), Americans generate25% more waste than any other time of year, which translates to 25million total extra tons of garbage, or about 1 million extra tons perweek. Here are some tips to do your part in reducing waste and stay-ing green this holiday season!

Green Greetings: Christmas cards are a great way to send warmwishes to friends and family. Unfortunately, Americans invest in 2.65billion paper Christmas cards each year, enough to fill a football field10 stories high! If each American used one less paper card, we’d save50,000 cubic yards of paper (from The ULS Report). Even better, e-cards give us the wonderful opportunity to save the environment andsome money this holiday season. Many websites have thousands ofcards that you can choose from, add your own personal message to,and send for free. You can also save the paper cards you get fromfriends and family and cut off the top fold (and recycle the bottom foldif recyclable) and use them as pretty postcards to send off next year.

Green Gifts: Gift giving is great, but green gift giv-ing is even greater! Homemade gifts are a greatoption to save money and reduce waste, and theycan be even more meaningful and fun to make.They’re also a great way to involve the kids in afamily activity! There’s an abundance of holidaycraft ideas online, or you can also show someoneyou care through the gift of a homemade treat (likeone of the gluten free and vegan recipes published inthe Co-op Connection and online)! If you do shopfor the holidays, support local artisans and busi-nesses, fair trade products, or give experiential gifts,like concert tickets or restaurant gift cards, whichreduce waste and allow you to spend more qualitytime with your family.

Luminous and Loving Lights: LED lights arethe most environmentally friendly lights to use inyour holiday decorating. If you don’t want to payfull price, you can always get them on sale at the endof the season and be treated to a nice surprise of newlights when you take out your Christmas decorationsnext year! Aside from the type of lights you use, saveenergy by turning them on only in the evening andturning them off before you go to bed. Not only willthis save energy, but it will help your lights lastlonger. When it comes to candle lighting, whether fora menorah, an advent wreath, or luminarias, be sure to use candles made from environmentallyfriendly and non-toxic ingredients; the Co-op has anice selection!

Choosing a Truly Green Tree: If your family isone of the 33 million US households who buy aChristmas tree each year, the best trees to get are live,potted trees as they are reusable! After the holidays,your tree will make a beautiful addition to your yardand can either be planted or kept in its pot to be usedagain next year. If you do get a freshly cut tree, besure to bring it to your nearest recycling center afterthe holiday season so that it doesn’t end up in thedump. Lastly, be sure not to use artificial trees madewith harmful toxins, especially polyvinyl chloride.An added bonus to real trees: they add that wonder-ful and fresh pine aroma to your home!

Wrap it All Up with Eco-friendly Wrapping:While gift bags are usually the most eco-friendly wayto wrap a gift as they can be used year after year (notto mention, they make wrapping fast and easy), ifusing wrapping paper is your first pick, be sure tochoose one that was both made from recycled paperand can be recycled. While much of the mass pro-duced wrapping paper we see in stores is beautiful, itis often not recyclable (especially paper that’s metal-lic, sparkly, or has a waxy composition, due to themetal fibers inside). Better yet, you can save moneyby using old newspaper pages, old maps, or by deco-rating paper from your own recycling bin. Finally, forthat finishing touch, reuse ribbon if you can, or adda sprig of berries or evergreen branches as a substi-tute for ribbon. The ULS Report states that if everyfamily decorated just three presents this way (or theequivalent of saving two feet of ribbon), we’d saveenough ribbon to tie a bow around the earth! Whatan amazing gift that would be.

For more tips, statistics and information on stay-ing green, check out The Use Less Stuff Report atwww.use-less-stuff.com/ULSDAY/42ways.html.

holiday wisdom December 2014 12

MEMBER TO MEMBERSAVING GREEN THISHOLIDAYSEASON

A VERY MERRY, LLEESSSS WWAASSTTEE SSEEAASSOONN

Mary Alice Cooper,MD

BY AMYLEE UDELL

The recent controversy in our very own Co-op over Edenfoods and whether to discontinue carrying their productsdue to the company's refusal to cover contracep-

tion became very heated. Wherever you stand on thatissue, I applaud the time and energy you devoted to learn-ing about the issue and coming to a decision. I would lovefor more consumers to take that effort and apply it towardother issues, products and companies! Activism and con-sumerism CAN be positively connected. And the bottomline is the most effective protest—the one a company willhear and feel. As the big "buying season" approaches, howcan we help our consumerism match our activism?

I know that the Co-op Connection audience already has pri-orities and values in place when shopping. You likely valueorganic food, lower chemical loads, local economies, small-er business and cooperative model of decision making. Those areassumptions, but are probably not too far off. You shop where you doknowing that the Co-op's values will likely line up with yours in someor most areas. And should you have any doubts as to what those are,you can read them in each issue of the Co-op Connection. You can alsovoice your values at each board meeting and know that you will beheard by the decision makers. Still, you have the burden of your owndue diligence if there's a particular issue close to your heart.

Many of us do have these issues. But many people are so pressed fortime, money or both, that becoming familiar with every company andproduct in your purchasing future is unrealistic and daunting. It'smuch easier to buy ingredients of a meal that's easy to cook. Or shoesthat are cheapest and will last for a little while. Those very real limi-tations create a market of individuals (that's us!) that just doesn'trealize its purchasing behavior is acting against its values. It would beso much easier if items were labeled to help with these decisions andthere IS a push for such labeling. The GMO labeling bills in variousstates, California's Prop. 37 being the highest profile, are examples ofthis. And there are companies who opt to label themselves with cer-tain issues.

But what about other products and issues? There are so many prod-ucts, so many companies and so many issues close to each individual'sheart, I cannot cover them all. I actually tried. This is where YOU

holiday wisdom December 2014 13

you've joined, in order to tell you if the scannedproduct conflicts with one of your campaign com-

mitments." It can free up some of your brainspace so you don't have to remember everyowner of every company and their corporatebehaviors! The campaigns you join can bealready established ones that match your values,as well as new ones you create to raise issues noone else has addressed. And others may join youin your efforts. A few of the campaigns I saw inmy quick glance were stopping cross contamina-tion in food, supporting bees, protecting sealsand dolphins, boycotting human trafficking andsupporting NASCAR sponsors. Yes, really.

Two final considerations in shopping your values areworth mentioning. First, companies change and acompany's practices five years ago might be differentfrom now. It's hard to keep up. So if there was aproduct you left behind years ago, take a look againand see how things stand. Or if you found a productyou enjoy that matches your values, take a look infive years to make sure you still match. Of course,that's not accounting for your ability to change yourmind, as well! And, take care to avoid persecution.

You can choose to personally boycott a companyand share why with others, but do you need to leada protest? Maybe the answer is yes. Does a companyor its owners have the right to hold a different opin-ion from you? Do you happen to disagree with some-one or are you called to stand up against humanrights violations? These are not for me to answer,but for you to consider as you shop your valuesthis holiday season and every day.

come in. What are YOUR issues? Child labor?Factory conditions? Environmental safety?Recycled or renewable materials? Abortion?Gay marriage? Before you buy a sweater, achild's toy, a new cell phone, you CAN find outwhat company that purchase supports andwhere that company's values are. Yes, it takes

time and I know you might not be able to dothat for every little item. So maybe consider itfor big items (mattress, furniture, car?). Or foritems you buy often (fruit, chicken, gasoline,shampoo?). Use the internet as the beneficialtool it can be!

Another very useful tool, for you smartphoneSMARTIES, is the Buycott app. This FREE appcan help you when you are picking up somethingand haven't been able to research in advance.From Buycott.com, "When you use Buycott toscan a product, it will look up the product,determine what brand it belongs to, and figureout what company owns that brand (and whoowns that company, ad infinitum). It will thencross-check the product owners against the com-panies and brands included in the campaigns

POSITIVE ACTIVISM FOR VALUES BASED CONSUMERISM

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need the perfect GIFT?From $10 and up, give the GIFT of great tasting healthy FOOD!

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WISE CHOICES!

PASSING RESOLUTIONS TO END ANTIBIOTIC ABUSE

ON FACTORY FARMSBY ELEANOR BRAVO, FOOD AND WATER WATCH

Food & Water Watch and public health advocates, including LaMontanita Co-op, applaud the City Councils of Albuquerque andSanta Fe for passing resolutions calling on Congress to protect pub-

lic health by passing national legislation to stop the unnecessary use ofantibiotics on factory farms.

City Council Member Rey Garduno, who sponsored the Albuquerqueresolution says, “This memorial was important because not only do we

that aren’t sick. This overuse of antibi-otics creates “superbugs”—bacteria thatis resistant to antibiotics.

Twenty-three thousand people die eachyear in the US from antibiotic resistantinfections. The public and elected leadersmust take action to keep antibioticsworking for people. Specifically, the resolutions urge Congress to pass HR11509, the Preservation of Antibiotics

for Medical Treatment Act (PAMTA) and S 1256, thePreventing Antibiotic Resistance Act (PARA).

For more information, or to make a donation go to:www.foodandwaterwatch.org.

BY CAMERON HARSH, CENTER FOR FOOD SAFETY

In October, Center for Food Safety (CFS) released a com-prehensive, scientific report detailing why ocean-basedaquaculture (fish farming) can never be certified organic. In

advance of USDA’s publication of regulations to govern organicaquaculture, CFS’s report, Like Water and Oil: Ocean-Based FishFarming and Organic Don’t Mix, warns that permitting “organ-ic” aquaculture at sea would put the entire US organic industry injeopardy by weakening the integrity of the USDA organic label.Fifty-three fishers, organic farmers, organic consumers, and ani-mal welfare and environmental advocacy organizations endorsedthe major findings of the report in an organic aquaculture posi-tion statement.

These 53 organizations, including La Montanita Co-op agree that USDAshould not allow farmed fish at sea to be labeled. “It’s mind-boggling tothink that USDA would seriously consider allowing fish farms at sea to beorganic,” said Dr. Lisa J. Bunin, Center for Food Safety’s organic policydirector and the report’s co-author. “It’s absolutely impossible to control ormonitor the wide range of substances, including toxic pollutants that flowinto and out of sea-based farms.”

Twenty-four million fish escapes have been reported worldwide in just overtwo decades based upon data compiled by CFS from available publicrecords. Escaped farmed fish can carry pathogens and diseases, restructurefood webs through the introduction of non-native species competing for

resources and could lead to extinction of wild fish ofthe same species in certain areas. This disruption ofmarine ecosystems violates one of the basic tenets oforganic, which is to promote ecological balance andconserve biodiversity.

The findings in the report that support the en-dorsements of the signatory organizations include:Open-ocean fish farms can never be organic. Inputsand outputs to the system cannot be monitored orcontrolled and neither can a farmed fish’s exposure totoxic synthetic chemicals, which are prohibited underOrganic Foods Production Act (OFPA) and present inthe marine environment.

Farming migratory fish can never be organic. Thisstatement holds true regardless of the type of system inwhich they are reared. That is because their confine-

ment in fish farms would curtail their biological needto swim far distances, creating undue stress. Somemigratory species are also anadromous, such assalmon, migrating between freshwater and the oceanduring various life stages, a behavior not possiblewhile in containment. The organic standards dictatethat organic production systems must not deviatefrom the natural behaviors of farmed animals.

Farmed fish fed wild fish meal or oil can never beorganic. That is because OFPA requires that all cer-tified organic species are fed an organic diet. Feedingfarmed fish wild-caught fish and related by-prod-ucts—fish meal and fish oil—would increase pres-sure on already over-exploited and recovering fish-eries that form the basis of the marine food web. It

would also decrease the food supply of a wide rangeof native, aquatic species, including seabirds and seamammals, contravening the USDA organic biologicaldiversity conservation requirements.

CFS believes that the strong findings contained in thisreport warrant USDA’s withdrawal of plans to alloworganic ocean-based fish farming; to do less would beirresponsible organic policy-making, and it would doa disservice to the entire organic industry.

For more information, to see the full report ormake a donation to the Center for Food Safetyvisit www.centerforfoodsafety.org.

want to make a statement to ourfederal delegation, but to alsoinform and discuss the issue at thelocal level. We need to createawareness regarding our food pro-duction and do our best to preventany public health threats.”

City Council Member PattieBushee sponsored the Sante Fe res-olution. “Santa Fe stands proudly with Albuquerqueand a growing number communities that wantantibiotics to keep working for people,” saysBushee. “I hope communities throughout the Westwill join us in sending this message to Congress.”

Eighty percent of antibiotics used in the UnitedStates are administered on factory farms to animals

December 6NOB HILL CO-OP

December 13SANTA FE CO-OP

December 13VALLEY CO-OP

December 14WESTSIDE CO-OP

CO-OPHOLIDAY

PARTIES

seeyou there!

FFOORR AANNTTIIBBIIOOTTIICC

FFRREEEE FFOOOODD

Join the Santa Fe Animal Shelter on December 13 for anight filled with fun, laughs, good food and a barkin’ goodtime! This year, they will celebrate the Santa Fe AnimalShelter’s 75th Anniversary. The Barkin’ Ball’s theme this yearis “A Winter’s Tail” and the evening will transport you intoa wonderland of hope and festivity, where pets and their peo-ple can enjoy Yappy Hour cocktails, a plated dinner, livemusic, a silent auction, a live auction and shop in theWinterland Store.

The Barkin’ Ball is the primary fundraiser for the Santa FeAnimal Shelter. Funds raised during this festive night benefit

thousands of stray, lost and injured animals. TheSanta Fe Animal Shelter provides invaluable pro-grams to Northern New Mexico, such as free andlow-cost spay/neuter and vaccination clinics, vet-erinary services for pets from low-income fami-lies, pet-food assistance programs and so muchmore. Without the money raised from festivitieslike the Barkin’ Ball, these programs and serviceswould not be possible. ✔ For more information on adoption or topurchase tickets: www.sfhumanesociety.orgor call 505-983-4309.

BARKIN’ BALLDECEMBER 13: SANTA FE ANIMAL SHELTER’S

ALBUQUERQUE AND SANTA FE S TS TA N D U P F O RA N D U P F O R

PUBLIC HEALHEALTH!TH!

care for all ssssppppeeeecccciiiieeeessss December 2014 14

OCEAN based fish farmingat odds withORGANICSTANDARD

PROTECTING OCEANSAND WILDFISH

BY ROBERT ALLEN, ABQ HOURS

Have you ever needed ahelping hand with a chorebut you didn’t know who

to call? Or didn’t have the money topay someone for help? Not everyonehas family, friends and neighborswho can help out in a pinch. Even if you do, sometimes theyare busy or not around to help. Becoming a member of aservice exchange is like having an extended family that canhelp when you need it.

Founded in 2013, ABQ Hours Exchange is an Albuquerquearea community network where members exchange serviceswith one another without the use of money. Members earntime credits for providing service to other members and inturn spend the time credits they earn on services they need forthemselves. Service can be as simple as giving someone a rideto the airport or the doctor, or as complex as helping some-one pack up their apartment and move. You can also learn anew skill or just share your experiences. Regardless of thetype of service, you earn time credit for the service you pro-vide; an hour for an hour.

Work or service exchanges have deep roots in our history.Barn raisings and quilting bees were common in rural areasat the beginning of the last century. Mutual aid societies werealso common in immigrant communities where people strug-gled to make a new life with limited financial re-sources. As

modern life became more mobile and familiesand communities became more fractured, thebenefits of mutual aid were overlooked by anincreasingly global and monetized economy. Inthe late 1960’s, a St Louis, Missouri housingdevelopment, facing a decline in funding forsocial programs, created a community serviceexchange called the More Project. Later in the1980’s, inspired by the success of the More

Project, Edgar S Cahn, a former speech writer forRobert F Kennedy and poverty activist, developedthe concept of “Time Banking.” Today, there arehundreds of time banks and service exchangesaround the country and the world which are helpingpeople build healthier and more sustainable commu-nities.

On the third Tuesday of every month ABQ Hourshas a New Member Orientation where you can learnhow to become a member and start trading serviceswith other members. We also show you the onlinesoftware members use to connect with one anotherand arrange exchanges. Our next orientation will be:Tuesday, December 16, 6-8pm, at the AlbuquerqueCenter for Peace & Justice, 202 Harvard Drive SE,Albuquerque. In addition, we have a communitypotluck every other month, where you can learnabout the Exchange from our members.

To become a member or for more info visitwww.abqhours.org or facebook.com/abqhours.

ABQHour Exchange: HOW CAN WE HELP

EACH OTHER?

BY SALLY FALLON, EDITED BY IGINIA

BROCCALANDRO

Sally Fallon, author of NourishingTraditions, a cookbook and guide tohealthier foods, will be teaching at the

Santa Fe Community College (SFCC) onDecember 5-6, 2014. She is the founder of theWeston A. Price Foundation and a leadingadvocate for raw milk, pasture fed beef andenzyme rich foods.

We all know that our food system is broken.The question is how do we solve the mess?Clearly, attempts to change the opinions of federal officials and regula-tors are not the solution. As Sinclair Lewis once said: “It is difficult to geta man to understand something when his salary depends upon his notunderstanding it.” People in power have been bought, in ways both obvi-ous and subtle, and they have a hard time understanding that we, all ofus, are at the eleventh hour, with a food system so dysfunctional it is poi-soning both people and planet. Fortunately, there are steps each of us cantake, and if enough people take these steps, the solution will follow.

1. Eat saturated fat! By choosing saturated animal fat: butter, lard,and tallow, we support animal agriculture over monoculture, real foodover processed food, health over disease. (Cod liver oil and coconut oil

should be added to this list as sister fats.) As we becomehealthier and stronger, our minds will work better. TheVitamin A in animal fats gives us the stick-to-it-tivenessto set a course of action and follow through. Thatcourse of action may be as grand as challenging raw

milk laws or as humble as helping oneother person change his or her diet.

2. Buy from local farmers: At least50% of your food budget should bespent on foods produced by farms near-by, farms engaged in pasture-based agri-culture.

3. Learn to cook: Prepare your foodfrom local ingredients, always with plen-ty of butter. You will find that your crav-ings for sweets and junk foods will grad-ually disappear. The more we eat realfood and eat that food with plenty of

good fats, the less the processed food appeals. Andwhen enough people stop purchasing processedfoods, the industry will collapse. Even a slight reduc-tion in demand for processed foods sends shockwaves through corporate headquarters.

4. Support artisan producers: One of the mostencouraging trends is the proliferation of small com-panies producing lacto-fermented pickles, kombucha(over one hundred companies nationwide), raw arti-san cheese, traditional charcuterie, and sourdoughbread. When we buy these products, the companies

flourish, and they are truly the healthy alternative to cor-porate food. When the processed food industry implodes,these tiny entities will be waiting in the wings to provideus with healthy processed food.

SOLUTION IN OUR HANDSNature has a process for righting things called “naturalselection,” and in our society, we are going through aprocess rightly called the “natural selection of the wise.”Those who continue to eat processed foods, drink sodas,insist on pasteurized milk, spray their fields withRoundup, and say yes to pharmaceutical drugs and vacci-nations, will gradually die out; either they will becomeinfertile or their children will not reach adulthood. Thosewho choose nutrient-dense pastured farm foods and arti-san products will live long, healthy lives and have familiesof healthy children. It may seem cruel but that is hownature works to help her creatures survive. Truly, thesolution to our broken food system will come from thebottom up, not the top down.

As part of the CARBON ECONOMY SERIES, hearSALLY FALLON talk on Friday December 5 from 7-9pmand Saturday from 9am-5pm in the Lecture Hall,room 216 in the West Wing of SFCC. For moreInformation: 505-819-3828, www.carboneconomyseries.com.

community forum December 2014 15

MEMBER TO MEMBEROur Food System is Broken:

ABOUT IT!

TAKE A STEP SOLUTIONS WILL FOLLOW

BUY LOCAL, SUPPORTARTISAN PRODUCTS

EATWELL

let’s do something

CO-OPHOLIDAY PARTIES!

December 6/NOB HILL Co-opDecember 13/SANTA FE Co-opDecember 13/VALLEY Co-opDecember 14/WESTSIDE Co-op

HAPPYHOLIDAYS